Posted on 12/11/2013 2:31:57 PM PST by 2ndDivisionVet
I bought an Anova sous vide stick a little less than a year ago. Love it! Already had a Foodsaver, and depending on what I’m doing, I sear with my Weber Genesis, BGE, or a MAPP gas torch. Or even my little creme brulee torch.
They will likely employ one technician to oversee the robot and a manager or something.
Yep, I have one of those and love it too. Aren’t they great?
I got into sous vide early on when the only way to do it was to buy the “appliance.” (Well, I also bought a controller for the crock pot.)
These days I run my propane grill up over 600 degrees and finish the meat that way (the torch sets off my smoke alarms). Usually I keep it simple - salt and pepper after the sous vide bath, sometimes some garlic powder.
I usually just use freezer bags instead of the vacuum stuff. Less equipment to mess with.
I’m cooking a Prime Rib sous vide today. I know the outcome will be perfect. I also really like the easy cleanup. ;-)
You still need someone to stand there and feed the pigs and the bison into the grinder.
Well they’ll get their wish. $7.40? Gone!
Why am I replying to a three year old thread?
Mechanically made food is always better than human made. /sarc
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